This is not much of a recipe – but it fit the bill. The cookbook version was mostly a few paragraphs describing the process. I’ve shortened it up to just the important details. Assorted meats: lamb, pork, and veal chops, … Continue reading →

Parboil peppers for stuffing. Fill with one of the stuffings listed below. Place in a casserole or baking dish and bake in a moderately hot oven (375°F) for 25 minutes. If you like, serve a Spanish or tomato sauce. With … Continue reading →